BERNARD MEYER is a leading exponent of a light and fresh approach to classic French cuisine. As Chef de Cuisine at the Pines Resort Hotel in Digby, Nova Scotia, he has helped build the Pines reputation as one of the finest establishments on the Atlantic coast. He has won the regional French Wizer Deluxe competition and the Silver medal at the Hotel Olympia in France. He is a member of the Acad�mie Culinaire de France Cordons Bleu de France and the Canadian Chefs de Cuisine.'